Vegetarian Hassle Free, Gluten Free

By Jane Devonshire

This is the food that Jane cooks at home – stress free with easily available ingredients. Food that families can enjoy, and packed full of recipes which can be on the table for quick for mid-week dinners (as well as those that show your inner masterchef!). From three-cheese mushroom lasagne to spiced fried cauliflower with a green siracha salsa, these mouth-watering recipes are easily accessible for anyone who has to live with Coeliac or gluten intolerances.

And why meat free as well as gluten free? Jane's a busy mum, and whatever she cooks have to be eaten by all in her house. With her son diagnosed as Coeliac, it was natural that gluten-free would become the norm in the Devonshire household, and when her daughter turned veggie a few years ago, Jane wanted to serve good, hearty meals that the rest of the family wouldn't complain about, or feel short-changed by. In this book, Jane shares her family's favourite dishes, helping busy feeders everywhere keep the crowds happy.

• Language: English
• Publisher: Bloomsbury Publishing
• Release date: Dec 24, 2020
• ISBN: 9781472974419

Book preview

To my wonderful children Sam, Rebecca, Harry & Ben. I could not be prouder of you all. I love you loads.

Mum xxxx

introduction

breakfast, snacks and small plates

main event

sides and salads

the sweet stuff

doughs and pastry

dress it up

about Coeliac UK

about the author

acknowledgements

introduction

Winning MasterChef certainly changed my life. My passion for cooking has become my job and I love it. I write my recipes from my heart and in this, my second book, I really wanted to reflect how we as a family have changed our diet to include more vegetarian food. It was not really a conscious choice, but more of a natural evolution in our eating habits.

Those who will have bought and read my first book, Hassle Free, Gluten Free, will know that my cooking of gluten-free food was sparked by my youngest son, Ben, who was diagnosed with coeliac disease when he was two years old. As the youngest of my four children, I made it my mission to feed my family as inclusively as possible. Why cook something different for Ben, when I could cook one delicious dish for everyone? So, if my first book was inspired by Ben, then this one has my daughter Rebecca in mind.

Yes, our eating habits have evolved over time and as a nation we’re all eating less meat, but my love of cooking vegetarian food was primarily sparked by our daughter Rebecca becoming vegetarian whilst she was at university. I fully understood and supported her reasons, most of her friends are vegan and it became apparent that I had to expand my cooking to include vegetables as a hero, not just a wonderful side to whatever meat or fish I was cooking.

Once she turned vegetarian, Rebecca faced very similar struggles as Ben. When she went out to restaurants, there was often just one lacklustre vegetarian meal on the menu, as an afterthought, with no real thought put into it. In big cities like Manchester and London there was usually less of a problem, but smaller venues often presented a challenge. Couple that with the necessity to eat gluten-free food and we were back to square one when it came to eating out as a family.

As a chef new to the business, work has also pushed me to think more about vegetarian and vegan food; indeed every job I get asked to do has to include these options to ensure there really is something for everyone. I really enjoy finding ways to make these dishes as interesting and as filling as the more traditional meals that we plan, which tend to have meat or fish incorporated.

I was not a complete novice to creating vegetarian dishes, though. Many plant-based dinners, including the beloved Three Cheese and Mushroom Lasagne, had long been on the menu at home and at work, but I wanted to expand my repertoire and incorporate it into our everyday lives.

I am, and always have been, a lover of vegetables. My dad grows the very best veggies in his garden in London. No grass in the garden for us as kids; just neat rows of vegetables that fed us all year round. There really is nothing quite like harvesting something and cooking it within minutes, and carrots, for example, are transformed so easily. I’m sure it’s because the kids worked with Grandad in the garden I never had a problem getting them to eat their greens; it’s such a treat to eat what you grow. I admit to being pretty awful at gardening. I love to cook the produce but my father’s talent bypassed me. We do, however, grow some things for the kitchen. We always have fresh herbs growing; basil, coriander, parsley, thyme and mint – I find them such a great way to perk any dish that is looking a little sad. Onions, carrots, runner beans, kale, tomatoes and potatoes are also currently flourishing in the garden, although the lettuce and some other salad vegetables are looking a little sad. I am persevering, though it’s sometimes a battle with the chickens and other birds and wildlife. The thought of fresh vegetables straight out of the garden keeps me going. I don’t think I will ever have dad’s passion, but I do try.

I had never really, until MasterChef and Rebecca, thought about making this much-loved food a central part of my meals day-to-day; I find it strange to think that now. Why did it never cross my consciousness to make more vegetarian food at home day to day? Maybe my mind was rooted in the way I was brought up; my mum is a brilliant cook but I suppose like a lot of families in the 1970s and 80s, it was very traditional food where protein always formed the central part of the dish. But I do love a challenge and a cooking challenge is even better!

Gradually, because I was creating and testing recipes for work and feeding everyone those vegetarian dishes at home (I hate food waste) they naturally worked their way onto our regular menu. Things became much-loved and certain dishes often requested by the kids (such as the Mexican Night In, or Oven-topped Deep Pizza Pie). I was not cooking vegetarian gluten-free food; I was just cooking lovely food for the family. It didn’t need a label and that to me is what is important.

There are of course other considerations that impact the way we eat. One of my great joys over the last few years has been working with Coeliac UK. I am so very proud to be an Ambassador for the charity, who support thousands of people who need to live gluten free through their information, campaigns and research. They are a lifeline to many families like ours, and make getting to grips with the gluten free diet a whole lot less daunting. You can read more about the charity here.

However, as gluten free families, we face unique problems which I have often spoken about in the past, and one of the biggest is how to control the cost. Living life gluten free can be prohibitively expensive, with staples like bread and pasta sometimes being three or four times the cost of their gluten counterparts. Children’s cereal is exorbitant and treats invariably double the price. Eating a vegetarian meal a few times a week can genuinely reduce the cost of living for many families, whilst still supplying great nutrition.

I have tried hard in this book to reflect our style of eating and give you good, no fuss recipes that can be easily achieved at home. It’s important to me that the ingredients I cook with can be very easily sourced in local supermarkets or online with little fuss.

I am particularly proud of the doughs and pastry chapter as I know this is an area of particular importance when trying to make gluten-free food. I use Shipton Mill flour for my baking which I order online in catering bags and is delivered very quickly, but I do try to test my recipes with a number of different gluten free brands to make them work for everyone.

I have always stated that I think food should be inclusive and that includes dietary choice as well as necessity. There is something so upsetting about people being excluded from one of life’s ultimate pleasures; sharing food and the experience of eating together is such a joy. I have seen first-hand with Ben how food can also exclude, and I firmly believe it shouldn’t still be happening and it’s definitely not happening in my kitchen, at home with my family and friends.

It’s so much easier to just cook one big plate of food for the family, especially if you are cooking every day. And if that dish can easily stand alone or alongside protein-based dishes, it makes life simpler, easier and more inclusive for everyone and of course there is less washing up which is always a bonus!

This book is about my love of what I am cooking now. It reflects, like many families, how our diet is adapting to the needs and wants of different members of our family. It’s full of some of my very favourite dishes; they just happen to be gluten free and vegetarian. They work brilliantly as standalone dishes but some of them equally well as accompaniments for those within your family who don’t want to give up the meat or fish, or are brilliant when mixed and matched to create a veggie feast. I hope you all find them as delicious as I do.

Enjoy and happy cooking!

Jane x

a note on gluten cross-contamination

When you’re maintaining a strict gluten-free diet you need to make sure you don’t contaminate gluten-free food with any crumbs of food that contain gluten.

When you’re cooking at home, whether for yourself or for your family and friends, here are some simple steps to follow that will help keep food preparation safe:

• Wash down surfaces before preparing food

• Cook gluten-free foods and foods that contain gluten in separate pans with separate utensils

• Standard washing up or using a dishwasher will remove gluten

• Washing up liquids are fine to use and standard rinsing will remove any traces of gluten

• You do not need to use separate cloths or sponges

• You may want to get separate bread boards to keep gluten-free and gluten-containing breads separate

• Use a separate toaster or toaster bags for gluten-free bread

• Use clean oil or a separate fryer for frying gluten-free foods

• Use different butter knives and jam spoons to prevent breadcrumbs from getting into condiments.

a note on ingredients

Where we know it’s important that an ingredient is labelled gluten free, we have stated this in the recipe, such as gluten-free flour. For other ingredients which may not be labelled gluten free but which do not typically contain gluten we have put the symbol o against it, to remind you to double check the packaging to make sure gluten (wheat, barley, rye, oats) is not listed in the ingredients list or allergen statements.

breakfast, snacks and small plates

Gluten-free Granola

serves 12

I find breakfast one of the hardest meals to cater for gluten free. This granola is easy to do and a bit different, and you can add your favourite ingredients into the mix. I have deliberately avoided coconut in this mix. It’s not a favourite in my house, and I find it quite overpowers the other flavours; however if you love it please feel free to add.

150g gluten-free rolled oats

o 100g flaked quinoa

o 50g puffed quinoa

1½ tablespoons ground mixed spice

½ tablespoon ground ginger

good pinch of Maldon sea salt

100g blanched hazelnuts, roughly crushed

150g good runny honey (I use Greek)

4 tablespoons sunflower oil

100g mixed seeds, sesame, pumpkin, sunflower and golden linseed

250g dried fruit; most fruit works but I use a mix of dried cranberries, sour cherries, blueberries and raisins; apricots and figs work well too

My Tip

Not all coeliacs can cope with oats, although they are a recommended part of the diet if possible. When avoiding oats, I substitute more flaked quinoa, with some added nuts for texture.

Preheat the oven to 180 °C/160°C Fan/Gas Mark 4. Line two baking trays with greaseproof paper.

In a bowl, combine the oats, flaked and puffed quinoa, mixed spice, ginger, salt and hazelnuts.

Put the honey and oil into a saucepan and bring to the boil. Stir in the dry ingredients until completely coated. Spread the mixture onto the lined baking trays and bake for 20–25 minutes, until toasted and golden.

Divide the mixed seeds and dried fruit between the baking trays and scatter them over the mixture. Push them down to mix in, pressing hard so that the mixture clumps. Leave to cool.

The cooled granola can be stored in an airtight jar for 2–3 weeks. I like to serve it with Greek set yoghurt and runny honey.

Breakfast Waffles

makes 4 large waffles

Breakfast is a dish we struggle with. Ben gets bored of the same old cereals and to be honest they don’t seem very filling and are often full of sugars and preservatives. We are lucky he can tolerate oats but porridge every day is still pretty bland, according to Ben. So last year I invested in a waffle maker. Mine cost just over £20 online and is a great addition to the kitchen. We use this waffle batter to make breakfasts and brunches with lots of different toppings, especially at the weekend.

250g gluten-free plain flour

2½ teaspoons gluten-free baking powder

2 tablespoons caster sugar

½ teaspoon xanthan gum

½ teaspoon sea salt

2 large eggs, separated

350ml milk

80g unsalted butter, melted

½ teaspoon vanilla bean paste (omit if making a savoury topping)

flavourless oil, for spraying

You will need

waffle maker

In a large bowl, combine the flour, baking powder, sugar, xanthan gum and salt.

Whisk the egg whites until they form stiff peaks.

Add the egg yolks, milk, butter and vanilla bean paste to the dry ingredients and mix in thoroughly, until you have a wet batter.

Using your whisk or stand mixer, gently pour the batter into the whipped egg whites until it’s all incorporated. Leave to stand for 5 minutes while you heat your waffle maker and gently spray it with a flavourless oil.

Fill the moulds with batter (for ease of pouring I put it into a jug first) and leave to cook for 3–5 minutes, until the waffles are golden and crispy.

You may need to cook the waffles in batches, spraying the waffle maker lightly with oil every time, until the mixture is used up. Place the finished waffles on a wire rack or put them in a low oven to keep them crispy.

My Tip

We love these with bananas, chocolate and cream, stacked and drizzled with maple syrup or agave, but they go well with any fruit or try them with the HFC. Or, for the meat eaters, these are great with crispy bacon or fried chicken. Just go wild.

Breakfast Waffles

Fluffy Vegan Pancakes with Apricot Compote

makes 6 pancakes

Who doesn’t love pancakes? I have spent many hours of my life cooking them for what seemed like hordes of kids and adults. These vegan versions use an aquafaba meringue base to keep them light and fluffy, but I promise that they are well worth that extra bit of effort. I have included a more adult version for dessert or a boozy brunch, but please feel free to dust the pancakes with icing sugar and cover with fruit, maple syrup or cream whatever takes your fancy.

For the apricot